Coconut Curry

Name: Coconut Curry
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 garlic cloves, crushed; 1 fresh green chile pepper, seeded and sliced; 3 tablespoons curry powder; 1 (1/2 inch) piece fresh ginger root, peeled and grated; 1 teaspoon ground turmeric; 1 pound boneless, skinless chicken thighs, cubed; 1 (14.5 ounce) can diced tomatoes; 2 tablespoons peanut butter; 5 tablespoons coconut milk; 1/2 teaspoon salt; 1/2 teaspoon black pepper

13 ingredients

2 steps

Ingredients

2 tablespoons olive oil
1 onion, diced
2 garlic cloves, crushed
1 fresh green chile pepper, seeded and sliced
3 tablespoons curry powder
1 (1/2 inch) piece fresh ginger root, peeled and grated
1 teaspoon ground turmeric
1 pound boneless, skinless chicken thighs, cubed
1 (14.5 ounce) can diced tomatoes
2 tablespoons peanut butter
5 tablespoons coconut milk
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions

1

Heat oil in large skillet. Cook and stir onion, garlic, chile pepper, curry powder, ginger, and turmeric for 2 minutes. Add chicken and cook until slightly browned, about 5 minutes. Add tomatoes, peanut butter, and coconut milk.
2

Simmer until curry thickens, about 20 minutes. Season with salt and pepper.